We already squeeze gobs of it on our food. Now let's cook some into it, too!
LA-based chef Randy Clemens has written The Sriracha Cookook: 50 “Rooster Sauce” Recipes That Pack a Punch, out Jan. 18. Think honey-Sriracha-glazed Buffalo wings, bacon-Sriracha cornbread and peach-Sriracha sorbet. Then utter a quiet hallelujah.
The book also chronicles the history of the fiery red condiment,
from its Thai origins to its journey to a factory in Rosemead.
Book-signing details after the jump!
Clemens will appear at a Hollywood book-release party on Jan. 18. The Sriracha Cookbook is available for pre-order at Borders or Amazon. Now, we have to figure out how to bring him down here. . . .